Chin Mee Chin Confectionery |
Step into this old institution in Katong and it's like a step back in time. It's not retro, it's just old and well maintained- mosaic tiles, glass cabinets and old kopitiam chairs and tables with ceiling fans stirring the noon heat. The kaya is still made with elbow grease, stirred for hours to achieve the smooth yet speckled creamy texture. The kaya is served on a buttered sweet bun instead of bread and the coffee is thick and smooth. |
